The origins of chili con carne
If you had answered “Mexican” to the question “What is the origin of chili con carne?”, you would have certainly lost. Indeed, contrary to popular belief, this spicy stew does not come from Mexico, but from the United States. More precisely, from Texas, where it became the official dish in 1977.
However, it remains difficult to determine its origins with precision, for which two stories clash.
In the first, a chili stew is said to have been popularized by the Chili Queens of San Antonio around 1880. These women, most often of Spanish origin, used to sell their chili in the market square. Their stands are said to have become real tourist attractions, before being banned for hygiene reasons. In the meantime, the recipe is said to have had time to become popular and to have been taken up by some restaurants.
The second version links Chile to the prisons of Texas. Towards the end of the 19th centurye century, chili was a popular spice in prison kitchens because it spiced up cheap food. The stew, made with meat and a mixture of chili peppers, was a good substitute for the traditional gruel made with bread and water in Texas prisons. It was even said that the quality of prisons was measured by the chili served there. Apparently, the chili served in Texas prisons was so good that many former inmates wrote to their detention centers to ask for the recipe!
However, it is difficult to separate, or even verify the authenticity of one of these versions. On the other hand, it is certain that Mexican gastronomy has strongly influenced Texan cuisine, thanks to the geographical proximity. This mixture of cultures has also given birth to many Tex-Mex specialties such as fajitas and Caesar salad.
The recipe for chili con carne
Traditionally, chili con carne was made with just meat and chili spices or sometimes fresh chili peppers. Dried beans could be substituted for the beef or pork cuts, however, as they were a more economical source of protein.
Today, most recipes contain both, and many other ingredients such as tomato, pepper or corn have been added. This is what makes chili con carne a complete dish, which, unlike beef bourguignon or homemade veal blanquette, does not require accompaniment. Red beans are a sufficient source of carbohydrates.
Homemade chili con carne recipe
Preparation: 15 min
Cooking time 1 hour 40 minutes
For 6 people
- 300 g dried red beans
- 800 g ground beef
- 2 onions
- 4 cloves of garlic
- 800 g crushed tomatoes
- 4 tbsp tomato paste
- 4 red peppers
- 5 tbsp chili powder
- 1 tbsp cumin powder
- 1 tbsp paprika
- 4 bay leaves
- 1 large bunch of coriander
- 300 g drained corn kernels
- pepper from the mill
- olive oil
Soak the dried beans in plenty of water for 24 hours. Cook them in boiling water for 1 hour. Salt the water halfway through cooking.
Peel and chop the garlic and onions. Brown them in a large casserole dish with olive oil. Add the minced meat and let it brown, stirring often.
Wash the peppers, cut the flesh into cubes, removing the seeds and white filaments. Add them to the casserole. Sauté for 10 minutes then add the crushed tomatoes, tomato paste, spices, salt, pepper, bay leaf, and 1 glass of water. Cover the casserole and simmer for 1 hour. Add the beans to the casserole with the chopped coriander and a little water if necessary. Continue cooking for 30 minutes. Add the drained corn 10 minutes before the end of cooking.
Serve hot.
For a quicker version, use canned beans that are already cooked. Rinse the kidney beans and drain them. Add them to the pot 10 minutes before the chili is done cooking, at the same time as the corn.
Discover the recipe for chili con carne
How to make chili con carne without meat?
To make a vegetarian chili, also called chili sin carne, simply replace the ground beef with red beans. They are just as rich and can therefore be easily substituted.
However, if you want to find the texture of traditional chili, the best thing to do is to use textured soy proteins. Their consistency has the advantage of being close to that of ground meat. To cook them, rehydrate them for a few minutes in boiling water then follow the steps in your recipe, as you would have done for traditional chili.
Small clarification: chili sin carne is also suitable for a vegan diet
What to do with leftover chili con carne?
The problem with family-style meals is that you often end up with a lot of leftovers. And while chili is delicious, it’s understandable that the prospect of eating it four days in a row might not be your thing. Luckily, there are a few solutions.
First of all, chili con carne is a dish that can be frozen without any problem. You can therefore transfer your leftovers to airtight containers and keep them for up to three months in the freezer.
Otherwise, you can always try batch cooking and find original ways to use your leftovers. Fajitas, Tex-Mex spaghetti, chili pizza or stuffed vegetables… There is no shortage of recipes for using chili.
